Here is the side dish that everyone always asks for on Thanksgiving – Sweet Potato Casserole with Marshmallows! It’s hard to resist creamy sweet potatoes that are then topped with gooey toasted marshmallows. It’s so simple to make and only requires 5 ingredients!
Table of Contents
- 5 Ingredient Sweet Potato Casserole
- Why This Is The Best Sweet Potato Casserole Recipe
- Recipe Ingredients
- Recipe Variations
- How to Make Sweet Potato Casserole with Marshmallows
- Tips for Success
- Can Sweet Potato Casserole Be Made in Advance?
- Serving Suggestions
- How to Store & Reheat Leftovers
- Can This Be Frozen?
- Get the Recipe
5 Ingredient Sweet Potato Casserole
Our family is always pining for Sweet Potato Casserole at the Thanksgiving dinner table. And it’s with good reason! This dish is so sweet and creamy it’s almost like a dessert. We like to think it’s a tricky way to get the little ones to eat their sweet potatoes and not complain about it!
Only 5 ingredients are needed for this recipe. This will definitely help keep your Thanksgiving shopping list short and sweet. Having only 5 ingredients makes this recipe so incredibly simple. In fact, we even have a few foolproof ways of cooking mashed sweet potatoes.
Once those sweet potatoes are cooked there are just a few additional steps and then you’ll have your delicious and irresistible Sweet Potato Casserole with Marshmallows!
If you aren’t a fan of marshmallows, you will probably enjoy this epic Sweet Potato Soufflé with a cinnamon pecan topping!
Why This Is The Best Sweet Potato Casserole Recipe
We know you’re going to love this Thanksgiving casserole recipe. Here’s why!
- It’s one of the easiest Thanksgiving side dishes to make. It’s so incredibly simple. Once you make the mashed sweet potatoes, you simply mix in a few ingredients, put them into a pan, and then top them with the marshmallows. You then bake it and it’s done!
- There are only 5 ingredients. And they are simple, easy-to-find ingredients.
- It’s a nut-free sweet potato dish. This is a great recipe that doesn’t have candied nuts but is still a deliciously sweet side dish. Perfect for those of you who need to be mindful of nut allergies.
- You can make it ahead of time. This dish can easily be made ahead of time to save yourself extra prep work on Thanksgiving Day.
Here is what you need to make this sweet potato casserole. Remember to check the recipe card for exact amounts.
- Cooked Sweet Potatoes: You can use our Boiled Sweet Potato, Instant Pot Sweet Potatoes, or Best Mashed Sweet Potato recipe. Or, you can even use our Baked Sweet Potato recipe.
- Butter: The butter helps the sweet potatoes become creamy and rich.
- Sweetened Condensed Milk: This is what makes the sweet potatoes perfectly sweet, creamy and decadent.
- Cinnamon: You can also add a pinch of nutmeg if you want!
- Large Marshmallows: We like how the large marshmallows cover the entire pan and toast up perfectly. The large ones create a thicker gooey layer. You could also use mini marshmallows, too.
Can I Use Canned Sweet Potatoes?
Yes, you can use canned sweet potatoes for this recipe if you keep a few things in mind.
Some sweet potatoes are canned in syrup, which would add even more sweetness to the dish. We don’t recommend using this type of canned sweet potato. Ideally, you should use canned sweet potato puree that is packaged without any sugar or other ingredients.
There are a few different ways that you can make this recipe. Here are some of the variations.
- Swap out the sweet potatoes: You can also use mashed butternut squash, acorn squash, or yams for this recipe. Additionally, you could use a mixture of a few of them.
- Add a little more sweetness: You can add golden raisins to the sweet potato mixture. This is how we ate this recipe growing up! It’s not for everyone, but adds a unique sweetness to the casserole.
- Add some crunch: You can mix in some pecans or walnuts with the marshmallows for added texture.
- Increase the spice level: Adding nutmeg and allspice in addition to the cinnamon will add a whole other level of flavor to the sweet potatoes. You can also up the cinnamon amount if you want more cinnamon flavor. Just be sure to taste as you go!
- Make it fluffier: If you’d like to make the sweet potato filling a little lighter and fluffier, you can whisk 1-2 egg whites until they form soft peaks, and then gently fold into the sweet potatoes.
How to Make Sweet Potato Casserole with Marshmallows
Here are the simple instructions for making this Thanksgiving favorite.
First, you’ll need to cook and mash the sweet potatoes. You can do this however you’d like. But you’re in luck if you don’t know how to make mashed sweet potatoes. We have a detailed post on How to Boil Mashed Potatoes. And we also have a Mashed Sweet Potato or Baked Sweet Potato recipe.
Add the butter, sweetened condensed milk, and cinnamon to the sweet potatoes. It helps if the sweet potatoes are still warm. The butter will melt very easily!
Then fold everything together. Try to do this gently so that you don’t overwork the sweet potatoes. You want them to be soft and light (not heavy and dense).
Next, spread the sweet potatoes into a casserole dish and then add the marshmallows. Don’t they look so pretty on top of the sweet potatoes?! We love this look on top of the casserole.
Bake for 30 minutes. The marshmallows will be perfectly toasted when the casserole is done. Now the casserole is ready to be served!
Tips for Success
Here are a few tips to follow when making this recipe. We want to be sure that yours turns out perfectly!
- If the marshmallows are getting too brown: You can very loosely cover the top with aluminum foil if the marshmallows start to get to brown too quickly,
- When using mini marshmallows instead: You can use miniature marshmallows, just watch the time in the oven they are small and will brown very quickly.
- If you’re short on time: The best way to make this recipe even faster is to use hot mashed sweet potatoes and then toast the marshmallows under the broiler on low heat. But it’s VERY important that you keep an eye on them while they toast because they will brown quickly!
Can Sweet Potato Casserole Be Made in Advance?
You can make this casserole a day ahead of time. After putting the marshmallows on top, cover casserole with saran wrap or foil and store in the fridge. Then, one hour before you want to put the casserole into the oven, remove it and let it warm up to room temperature on the counter before baking.
Here are some of our favorite foods to serve with this side dish. And guess what? They aren’t all Thanksgiving foods!
- Turkey: We love a Crockpot Turkey Breast, it saves so much space in the oven and makes super juicy turkey!
- Balance it out with some savory greens. You can serve it with a healthy, vegetable-packed salad like our Shaved Brussels Sprouts Salad.
- Serve it alongside your favorite chicken dish. We think that our Hot Honey Air Fried Chicken goes perfectly with this sweet potato casserole.
How to Store & Reheat Leftovers
You can store leftovers in the refrigerator for up to 5 days in an airtight container. Then you can use the microwave or oven when you’re ready to reheat (depending on the portion size that you are reheating). Remember, you may want to cover the marshmallows so that they don’t burn.
Keep in mind that the marshmallows will not look the same after storing and reheating. The casserole will still be tasty, just not as visually pleasing as it was fresh out of the oven.
Can This Be Frozen?
Yes, you can freeze Sweet Potato Casserole! Make your Thanksgiving prep even easier!
You can freeze this casserole without the marshmallows on top. Again, we suggest not baking the casserole before storing it. Then, simply thaw the casserole in the refrigerator overnight prior to baking, remove casserole from fridge 1 hour before baking to warm to room temperature. Add the marshmallows right before baking and bake according to recipe directions.
Sweet Potato Casserole with Marshmallows
- 4 lbs sweet potatoes, peeled and **cooked
- 4 tablespoons butter, softened
- 14 oz can sweetened condensed milk
- 1 tablespoon cinnamon
- 16 oz bag large marshmallows
- Preheat oven to 350°F. Grease a 9×13 casserole dish with nonstick cooking spray or butter. Set aside.
- In a large mixing bowl, mash the cooked sweet potatoes. Add the butter, sweetened condensed milk, and cinnamon. Stir until well combined.
- Pour sweet potato mixture into prepared casserole dish. Use the back of a spoon to level out the top of the sweet potatoes.
- Evenly place the marshmallows over the top of the sweet potatoes.
- Place casserole in the oven for 30 minutes, until casserole is warmed through and the marshmallows are toasted. (Do not cover the casserole or the marshmallows won’t toast. If marshmallows are toasting too quickly, lightly tent the top with aluminum foil and then remove for the last 5 to 10 minutes of baking.)
- Serve immediately!
- After putting the marshmallows on top, cover casserole with saran wrap or foil and store in the fridge.
- Then, one hour before you want to put the casserole into the oven, remove it and let it warm up to room temperature on the counter before baking.
- Store leftovers in an airtight container for up to 5 days. Be aware that the marshmallows will dissolve a little during storing and reheating. It will still be tasty, but not as pretty as it was fresh.
- You can freeze leftovers in an airtight container for up to 3 months. We recommend freezing it without marshmallows, then adding fresh marshmallows again when ready to reheat.